In a skillet over medium heat, lay down the six slices of bacon and cook until crispy, about 4-5 minutes per side. Transfer to a plate lined with paper towels to drain excess grease.

In a mixing bowl, whisk together four large eggs, adding salt and pepper to taste. Melt 1 tablespoon of butter in the same skillet, then pour in the egg mixture and stir gently until just set and fluffy, about 3-4 minutes.

On a large tortilla, sprinkle 1/4 cup of shredded cheddar cheese, add a quarter of the scrambled eggs and crumbled bacon. Fold the tortilla in half, pressing down to seal.

Return the skillet to medium heat, adding more butter if necessary. Cook the folded quesadilla for 2-3 minutes until golden brown, then flip and cook the other side for another 2-3 minutes.

Once cooked, let the quesadilla rest for a minute, then cut into quarters, and garnish as desired before serving.